Creamy Pumpkin Mascarpone Pie

Creamy pumpkin mascarpone pie unites smooth pureed pumpkin and rich Italian mascarpone cheese encased within an all-butter gingersnap crumb crust. Scented with warm cinnamon, fresh grated nutmeg, and dark brown sugar, this holiday pie improves upon traditional pumpkin custard by introducing luscious dairy silkiness. The delicate spice warmth balances the subtle sweetness of mascarpone for an elegant autumn dessert.

Blending mascarpone cheese into pumpkin puree introduces milk fats that coat tongue receptors, softening the vegetable acidity of pumpkin without requiring heavy evaporated milks. Baking at 325°F (165°C) gently sets the egg custard without bubbling or cracking, leaving the center with a gentle, silky wobble. Chilling the baked pie for at least six hours firms the mascarpone matrix, ensuring clean, razor-sharp slices.

Serve chilled wedges topped with fresh vanilla bean whipped cream alongside Italian-inspired holiday bakes like lemon mascarpone cake. Pair with hot espresso or sweet Vin Santo. Store the pie loosely covered with foil in the refrigerator for up to four days, bringing to cool room temperature for fifteen minutes before slicing.

Natacha

Creamy Pumpkin Mascarpone Pie

Velvety holiday pumpkin pie enriched with Italian mascarpone cheese in a crisp gingersnap cookie crust.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Ingredients Method

Ingredients

  

• 2 cups Gingersnap cookie crumbs
• 5 tbsp Unsalted butter, melted
• 1 can (15 oz) Pure pumpkin puree (not pumpkin pie mix)
• 8 oz Italian mascarpone cheese, room temperature
• ¾ cup Packed light brown sugar
• 3 large Eggs, room temperature
• 1 ½ tsp Ground cinnamon
• ½ tsp Ground ginger
• ¼ tsp Ground nutmeg
• ¼ tsp Ground cloves
• ½ tsp Salt
• 1 tsp Pure vanilla extract

Method

 

1. Preheat oven to 350°F (175°C). Combine gingersnap crumbs and melted butter; press into a 9-inch pie dish and bake for 8 minutes; cool.
2. Reduce oven temperature to 325°F (165°C).
3. In a large bowl, beat mascarpone cheese and brown sugar with an electric mixer on medium-low until smooth and creamy.
4. Add pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and vanilla; beat on low until blended.
5. Add eggs one at a time, beating on low speed just until incorporated without whipping excess air.
6. Pour filling into cooled gingersnap crust; bake for 50 to 55 minutes until edges are set with a slight jiggle in center.
7. Cool completely on a wire rack for 2 hours, then refrigerate for at least 6 hours before slicing.